THE ROLE OF THE NEEDLE AS A BIOLOGICALLY ACTIVE SUBSTANCE OF PLANT ORIGIN IN FOOD PRODUCTION (PATENT REVIEW)

Abstract

In the article, the authors substantiated the relevance and expediency of using needles as a herbal ingredient in the development of various product categories. The authors also conducted a content analysis of the data on the chemical composition of needles, indicating the uniqueness of the studied plant ingredient. The main forms of application of needles are represented by extracts based on alcohol or water essence, obtained by infusion, as well as CO2-extraction. The author’s generalized information on the type of needles used - the article presents needles of fir, juniper, spruce, pine, and other types of coniferous plants. Categories of homogeneous products using needles are different: flavor products, honey, bakery products, confectionery, biologically active substances, and alcoholic and non-alcoholic drinks. The authors also summarized information on the cities of the Russian Federation, where products are being developed using needles. The list of patent holders was analyzed by the form of ownership of the organization: individuals, scientific organizations, etc., and trends were identified for the publication of patents using the studied raw materials over the years.